Search Results for: Leguminous other than peas or beans cooked by boiling in water
pastry chef's kitchen, a cheap and easy frosting made from egg whites. with a bit of sugar thrown in, the mixture is cooked over a water bath, whipped into an airy swiss meringue , then enriched with butter. the result is a silky smooth frosting that tastes light and mild, ready to be customized for
replaced, in whole or in part, with an equal weight of toasted sugar as well as any type of raw or semi-refined sugar, such as jaggery, turbinado, demerara, or plain brown sugar (dark or light). or, doctor the finished buttercream to taste with potent, low-moisture ingredients, such as dark chocolate...
https://www.seriouseats.com/2020/01/frostings-guide.html